Picnic Potato Salad - cooking recipe

Ingredients

6 large potatoes, pared and cubed
1/2 c. sliced green onion
1/2 c. bottled oil and vinegar dressing
1 c. sour cream
2 tsp. mustard
1 1/2 c. thinly sliced celery
4 hard-boiled eggs
6 oz. diced, boiled ham
1/2 c. mayonnaise
2 tsp. salt

Preparation

Cook potatoes, covered in boiling, salted water, for approximately 15 minutes or until tender; drain well.
Combine potatoes, celery and green onion in large bowl.
Drizzle oil and vinegar dressing over top; toss lightly to mix.
Chill several hours to marinate.